Buffalo Chicken Roll Ups

Whether you call them pinwheels or Buffalo Chicken Rollups this classic pot luck dish is always a hit! They’re like having a small bite option of a chicken wrap! I love buffalo chicken everything so Buffalo Chicken Tortilla rollups are right up my alley!
I am a self-proclaimed buffalo chicken addict. My friends and family joke that when anything buffalo chicken is on a menu, it’s almost a guarantee that I’m going to order it. So when my husband and I decided to host a Sunday Night Football party, I knew that I had to serve some buffalo chicken to feed my spicy cravings!

I whipped up these Buffalo Chicken Pinwheels in less than 30 minutes because they’re the perfect finger food for a party. They’re delicious, fan favorites, and most importantly – SUPER easy to make! If you’re a spice lover like me, but you need some time away from buffalo, you have to try Jalapeno Lime Chicken Wings – they’re also great finger food, perfect for game day!

Like I said before, buffalo chicken anything is my absolute weakness. I would even venture to say I could eat it for breakfast (…ok, maybe that’s a stretch…maybe. Wing sauce on eggs anyone). So, when I’m in charge of creating food for a potluck of any sort, I try to weave buffalo chicken in if I can!

Buffalo Chicken Roll Ups
Looks so delicious

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

•     1 (8 ounce) package cream cheese, softened slightly
•     1/3 cup Frank's Red Hot Buffalo Wings Sauce
•     2 tablespoons sour cream
•     2 tablespoons Ranch dressing
•     1/2 cup shredded Monterey Jack cheese
•     1/2 cup shredded cheddar cheese
•     2 cups cooked diced chicken
•     3 green onions thinly sliced
•     2 tablespoons crumbled blue cheese
•     4 (10" ) tortillas (I used both spinach and regular flour tortillas for variety)

Instructions

1. Use a hand or stand mixer to combine cream cheese, Ranch dressing, sour cream, and Buffalo wings sauce. Mix until creamy. Use a spoon to stir in the chicken, cheddar, Jack, blue cheese, and green onions.
2. Divide mixture between the tortillas, spreading out evenly leaving about a 1/2" border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
3. Remove from refrigerator and use a sharp knife to slice into 2" pieces.

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